Catering and food professionals

We’ve been developing high-performance solutions for kneading and mixing for bakers. Naturally, we have extended this know-how to the kitchens of catering and food professionals, as the quality of mix of doughs and other food preparations also is of prime importance for you.

What are your requirements?

The catering sector is very diverse: from school cafeterias to restaurants, from sole proprietors to larger structures, through fast food and Michelin-starred restaurants. The environment of the food industry is varied and competitive. Each cook tries to stand out from the crowd, customizing menus or restaurant concepts.

As restaurant owners and traiteurs, you must constantly adapt to the evolution in the consumer’s tastes: Traditional cuisine, exotic dishes or molecular cuisine, you need to cater to all tastes!

As chefs, you develop new dishes based on the latest trends (“-free” diets, detox dishes, vegan recipes…)

Meeting customers’ expectations is not the only variable that comes into play in your daily routine. You must also:

  • comply with rules on Hygiene
  • comply with Food Safety standards
  • manage the costs of raw materials.

Our mixing equipment

The quality and performance of our professional kitchen equipment help you optimize work time when making your recipes.

Our planetary mixers and our mixers provide a wide range of uses, whether you make sauces, dough or creams.

Technical performances to fulfil caterers’ requirements

Our equipment’s technical performances will allow you to prepare food in a very short time, while keeping the physical and taste quality of ingredients. You can master the quantities and the consistency of your recipes.

Our kneaders, planetary mixers and mixers are available in several models with capacity ranging from 10 to 18 L. In a silent, secure and hygienic environment, work is more comfortable.

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Crème meringuée

Mixing processes for commercial kitchens

The first phase of the bread production process is the kneading. The rheological characteristics of the dough, obtained during this phase, determine the structure of the crumb in terms of shape and dimensions of gas bubbles in the dough.
The objective of kneading is mixing water, flour and other ingredients by providing a certain amount of energy. During this step, a portion of the amount of water binds to flour starch and its proteins. The remaining quantity of water is used to dissolve other ingredients such as salt and sugar.

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